in Blanden ,Belgium
Louvain d’Anvers, Blanden: History, Hospitality and Fine Dining in a Historic Coaching Inn
Set in the village of Blanden, just south of Leuven, Louvain d’Anvers occupies a beautifully restored historic coaching inn dating back to 1776. Located along the old route between Leuven and Wavre and on the edge of the Brabantse Wouden National Park, the restaurant combines centuries of local history with a warm and contemporary atmosphere. The building once welcomed travellers arriving by horse and carriage, and today it continues that tradition as a place where people gather, connect and enjoy hospitality in an elegant setting.
At the heart of Louvain d’Anvers is chef Luc Goris. Raised in a family of butchers, Goris initially trained as a butcher and caterer before deciding to pursue his true passion for cooking. He later attended hotel school and expanded his skills through specialised training in areas such as fusion cuisine, sous-vide cooking techniques and pâtisserie. His career included internships in renowned restaurants and several years as a private chef, experiences that eventually led him to realise a long-standing ambition: opening his own restaurant.
That dream became reality together with his partner Nicky, whose own background is deeply rooted in hospitality and gastronomy. Growing up in a family of food professionals, she was introduced to restaurant life from an early age. Her grandfather was a chef, her father operated a wholesale butcher business and her mother had a passion for baking and pâtisserie. Today, she plays a central role in creating the welcoming atmosphere that characterises Louvain d’Anvers.
The name itself reflects the story of its founders: Nicky from Leuven and Luc from Antwerp. After meeting in 2014 while working together in a kitchen, they built both a personal and professional partnership. Their restaurant in Blanden stands as the culmination of years of experience, shared ambition and a genuine appreciation for hospitality.
This was my second visit to Louvain d’Anvers, returning more than a year after my initial lunch. Once again, I opted for the business lunch, curious to see how the experience had evolved. While the individual dishes differed from my previous visit, both I and one of my dining companions were struck by a familiar feeling throughout the meal. Despite the changes in ingredients and presentation, the overall experience felt remarkably similar to the lunch I had enjoyed over a year earlier.
The meal began with an amuse-bouche of smoked eel and trout accompanied by sour cream and green herb oil. The combination was pleasant and well-balanced, although the characteristic flavour of the eel never fully came to the forefront. This proved to be something of a recurring theme throughout the lunch.
A generous portion of pan-fried foie gras followed, served with apple, duck and beetroot. The dish showcased attractive colour contrasts and careful composition, demonstrating the chef’s attention to presentation. The flavours complemented one another well, yet remained somewhat restrained, never quite progressing beyond their initial impression.
The main course featured wild duck paired with pear cream and seasonal autumn and winter vegetables, accompanied by a duck and sage sauce. Once again, the components worked harmoniously together and clearly reflected a thoughtful approach to the season. However, much like the starter, the dish lacked a defining moment or standout flavour that would elevate it beyond a technically sound execution.
To conclude, we were served a classic crêpe Suzette with house-made vanilla ice cream and orange sauce. The lady of the house was understandably proud of the ice cream, which featured plenty of vanilla and a rich texture. It was an enjoyable dessert and a fittingly traditional ending to the meal, though it too remained slightly understated in its flavour profile.
What stood out most during this visit was the sense that the foundations are firmly in place. Chef Luc Goris clearly has an eye for attractive combinations, seasonal ingredients and colourful presentation. The dishes are balanced and approachable, yet I found myself wishing for a little more intensity and definition. Whether through bolder seasoning, greater acidity, or allowing the principal ingredient to take centre stage more decisively, a stronger final touch could help the flavours leave a more lasting impression.
Louvain d’Anvers remains a charming destination, not only because of its historic setting and warm hospitality, but also because of the dedication of its owners. While this particular lunch did not deliver any real flavour highlights, it demonstrated a restaurant with a clear identity, a welcoming atmosphere and a kitchen that seems close to taking its dishes to the next level.
Chef: Luc Goris
Date of visit: November 4th 2026
Website: https://louvaindanvers.com/
Gault & Millau: 13
